Good day to you fine people! I mean, how can a day NOT be fine with this beauty?
I have to admit, I have a slight obsession with cauliflower as of late. As you know, I love, love, love my Cauliflower Crust Pizza, I have been roasting cauliflower for side dishes like nobody’s business, and now I’ve arguably taken cauliflower too far. I’m not sure, all I know is that I might be due for an intervention.
You’ll have to pry this grilled cheese out of my cold dead hands first!
For all of you people who want to cut down on your intake of bread (and in my case, sugar) and add an extra serving of vegetables to your diet, this “bread” is a great substitute!
The key to this recipe? Make sure your cauliflower is DRY. Dry as a bone. Dry as an old woman’s… handbag. Dry, dry, dry! If your cauliflower is too moist (I really dislike that word btw), your “bread” slices will turn out mushy. So try to practice some patience with this step. This is very important!
The end result turns out surprisingly bready! You still get your crispy satisfaction of bread in your grilled cheese, but with cauliflower instead.
If you don’t like cauliflower, you wont like this recipe. The amount of cheese or even the act of grilling in delicious butter doesn’t hide the flavor of cauliflower. But if you like cauliflower, you have to try this!
Disclaimer: If you get addicted, don’t blame me. Just please bring me with you to your addict meetings.
Preheat oven to 450°F and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the uncooked cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, no water, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I squeezed out over a cup of liquid). Lay out on a flat surface for five additional minutes. Then squeeze out excess liquid again.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Grab some of the cauliflower mixture and spread onto the lined baking sheet. Shape into 4 equal squares.
Place in the oven and bake for 16-18 minutes until golden.
Remove and let cool 10 minutes before peeling them off the parchment paper.
Grilled Cheese with Cauliflower Bread
Heat a frying pan over medium heat. Butter one side of each slice of cauliflower crust bread.
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up. Cook until golden brown, about 2 to 4 minutes. Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.
Grilled Cheese month continues! And with the recent bout of cold weather, comfort food really hits the spot. Grilled cheese is always a favorite in this household. Even the cat loves to nibble off of our sandwiches. She has good taste.
I love the contrast of textures in this sandwich. The inside of the sandwich is soft and chewy while the outside is crispy and buttery. Plus the addition of Parmesan onto the buttered bread puts this sandwich over the top. I will absolutely keep doing this to grilled cheese sandwiches in the future! Why haven’t I done this before?!
Butter one side of each slice of bread. Sprinkle the Parmesan on the buttered bread. Place buttered sides of two bread slices in a frying pan. Bring pan to medium heat. Arrange a slice of mozzarella cheese, turkey, avocado, and a second mozzarella slice of cheese on bread slices, dividing evenly.
Arrange other slices of bread on sandwiches, butter side up. Cover pan with a lid and cook over medium heat until the underside of the sandwich is crunchy-golden brown, 3 to 4 minutes. Lift sandwiches, flip, cover and cook until second side is golden brown, 3 to 4 minutes more.
Hello friends! It has been too long since we’ve chatted. It turns out that I did not have internet in Wisconsin after all. I apologize for the hiatus. I know you were worried and I dearly appreciate your concern. All I can do is promise you that it will not happen again… anytime soon that is. I have many photos from my time in Wisconsin, but I will save those for another day.
Colorado weather has been absolutely beautiful the last few days. As I catch up on laundry and chores, I also began working on my balcony garden. I planted my seeds (fresh herbs, lettuce and tomatoes) and purchased flowers to plant on my deck. I also took a couple bike rides and my first hike of the year. Spring has sprung here!
Now, you know the old saying, “April showers bring May flowers,” right? Do you know what else April brings? Grilled Cheese month!! Being from Wisconsin (the land of cheese and beer) this is an extra special month for me.
Upon every return from Wisconsin, I bring back an embarrassingly large amount of cheese (I swear that’s the real reason Mister doesn’t mind me going to Wisconsin so often, he does get to eat a lot of delicious cheese afterwards!). I bring home anything from squeaky cheese curds to stringy mozzarella sticks, creamy cheese spreads to rich chocolate cheese; there is always an amazing selection to choose from. This time around I brought back some tomato basil monterrey jack, which inspired this recipe.
If you do not have access to tomato basil MJ for this recipe, simply use regular MJ and load extra basil and tomato onto your grilled cheese. It’ll be just as good, I almost guarantee it. You can also omit the chicken breast if you’d rather keep this vegetarian. We just like to eat meat in this household.
1/2-pound chicken breast tenders, pounded to 1/2-inch to 1/4-inch thickness
salt and pepper
Oil for sautéing
1 cup shredded cheddar
1 cup shredded tomato basil monterrey jack
4 slices of tomato
10 large basil leaves, slightly chopped
8 slices of white or sourdough bread
Put about a tablespoon of oil in a pan and bring it to medium heat. Pound the chicken so all pieces are even in thickness. Season both sides of each tender with salt, pepper and a bit of Italian seasoning. Saute chicken on one side until the sides begin to turn white, about 2-3 minutes. Flip each piece over and cover with a lid. Cook chicken for another 2 or so minutes, or until the chicken is fully cooked. Set aside.
Heat a griddle or a large pan to medium. Assemble each sandwich by adding a pile of shredded cheese, basil leaves, chicken, tomato, and another pile of cheese on top of a piece of bread. Heavily butter another piece of bread and place it on top of the sandwich, butter-side up. Yep, these mamba jambas look tall and intimidating, but they will shrink down once you start cooking them.
Place each sandwich, butter-side down on the hot griddle. Cover with lid and leave until the bottom of each sandwich is golden and toasty, about 2 minutes. Lift the lid and carefully flip each sandwich over (this takes a little finesse), re-lid and cook for another 2 minutes. Remove each sandwich, cut in half and serve hot.